Pumpernickel Bread


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This is one of the best recipes for pumpernickel bread ever!

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Serving Size / Yield

2 loaves


  • 2 Tbs. fresh yeast
  • 1 1/2 C. warm water
  • 1 Tbs. salt
  • 3 Tbs. caraway seeds
  • 1/2 C. black-strap molasses
  • 2 Tbs. oil
  • 2 C. all-purpose flour, sifted
  • 3 C. rye flour
  • 1 egg, beaten

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Mix the yeast in 1/2 C. warm water. In a bowl, mix together the salt, seeds, molasses, oil and the remaining water. Then add the yeast mixture. Mix the flours and gradually add them to the yeast mixture. Knead the dough on a floured board until smooth. Place the ball of dough in a greased bowl, cover with a clean damp cloth and let rise in a warm place for 1 1/2 hours, until doubled in size. Knead the dough and let stand, covered, for 10 minutes. Knead it again and shape into 2 loaves. Place in greased loaf pans. Cover and leave for 30 minutes until doubled in size. Meanwhile, preheat the oven to 425 degrees. Brush the loaves with egg and bake for 30 minutes.

Serve with: Bean Soup

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